Freezer Chicken and Green Chile Burritos
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 50 min · Chicken · high-protein
462 cal
30g protein
45g carbs
18g fat
per serving · estimated
Ingredients
- 1/2 lb Boneless skinless chicken thighs
- 2 cans (4 oz each) Canned diced green chiles
- 3/4 cup Cooked long-grain rice
- 1 can (15 oz), rinsed Canned pinto beans
- 2 Large flour tortillas (burrito size)
- 1/2 cup Shredded Monterey Jack cheese
- 1/4 tbsp Ground cumin
- 1/4 tsp Garlic powder
- 1/2 tbsp Olive oil
Method (tap to check — screen stays awake)
- Season chicken thighs with cumin, garlic powder, and salt. Heat olive oil in a skillet over medium-high and cook chicken until 165F internal, about 12 minutes, turning once.
- Rest 5 minutes, then shred with two forks and toss with the green chiles.
- Combine the shredded chicken, rice, and pinto beans in a large bowl.
- Warm tortillas, then fill each with the mixture and a sprinkle of cheese.
- Fold in the sides and roll into tight burritos.
- Wrap each in foil or parchment and freeze on a sheet pan before transferring to bags.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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